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After charring three pounds of garlic (they actually looked like charcoal briquettes), I finally figured a way to achieve a roasted garlic paste by using a crockpot. This recipe is measured in PARTS BY VOLUME because I usually make it in HUGE batches unlike most people. It freezes for almost indefinite (if vacuum-sealed) or at least two years in the refrigerator.
I use this garlic confit paste in every savory recipe asking for garlic. It's so easy to use! I love this for garlic bread, popcorn, and my all-time favorite -- king crab scampi. (Check out my easy recipe!)